Conversion of lignocellulosic biomass waste into mycoprotein: current status and future directions for sustainable protein production
Zheng Yang Ng,
No information about this author
Phei Er Kee,
No information about this author
Rosazlin Abdullah
No information about this author
et al.
Biomass Conversion and Biorefinery,
Journal Year:
2024,
Volume and Issue:
unknown
Published: Sept. 19, 2024
Language: Английский
The use of cheese whey powder in the cultivation of protein-rich filamentous fungal biomass for sustainable food production
Frontiers in Sustainable Food Systems,
Journal Year:
2024,
Volume and Issue:
8
Published: July 23, 2024
Cheese
whey
is
an
industrial
by-product
that
generated
in
excess
during
the
cheese
production
process
dairy
industry.
Despite
potential
utility
of
whey,
it
continues
to
pose
environmental
threats
This
study
comprehensively
evaluates
utilization
two
fermentation
techniques
(solid-state
and
submerged
fermentation)
for
producing
fungal
biomass
from
powder,
employing
Aspergillus
oryzae
,
Rhizopus
Neurospora
intermedia
sustainable
food
production.
It
has
been
observed
more
effective
increasing
protein
content
powder
compared
solid-state
fermentation.
The
highest
yield
was
achieved
with
A.
(5.29
g/L,
0.176
g
biomass/g
substrate),
followed
by
N.
(3.63
0.121
R.
(1.9
0.063
substrate).
In
bubble
column
reactor,
substrate
(78.65
g/kg)
increased
165.54
176.69%
(208.85
(217.62
g/kg),
respectively.
demonstrated
can
be
converted
into
protein-rich
through
bioconversion.
obtained
developed
as
alternative
feed
source,
contributing
waste
management
Language: Английский
Optimizing Mycoprotein Production by Aspergillus oryzae Using Soy Whey as a Substrate
Ferren Pratama,
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Richelle Tirta Rahardja,
No information about this author
Angellique Regina Rachmadi
No information about this author
et al.
Journal of Fungi,
Journal Year:
2025,
Volume and Issue:
11(5), P. 349 - 349
Published: May 1, 2025
Soy
whey,
a
by-product
of
soy
processing,
has
shown
promise
as
substrate
for
mycoprotein
production
using
Aspergillus
oryzae.
However,
the
low
biomass
concentration
obtained
necessitates
optimization
cultivation
conditions
to
enhance
total
protein
production.
In
this
study,
we
optimized
(50%,
75%,
and
100%),
initial
pH
(unadjusted,
4,
5,
6),
supplementation
with
8
g/L
ammonium
sulfate,
minerals
(0.75
MgSO4·7H2O,
1
CaCl2·H2O
3.5
KH2PO4),
or
their
combination
maximize
The
results
showed
that
adjusting
5
adding
sulfate
increased
by
169%
from
1.82
4.9
in
100%
whey.
This
condition
also
slightly
improved
content
53%
w/w
55.93%
w/w.
Additionally,
cultivating
A.
oryzae
under
these
significantly
reduced
whey’s
chemical
oxygen
demand
8100
mg/L
3267
mg/L,
highlighting
bioremediation
potential.
These
findings
suggest
productivity
contribute
sustainable
management
whey
waste,
providing
combined
benefit
nutrient
recovery
wastewater
treatment.
Language: Английский
On the Perspective of Solid-State Fermented Olive Leaves for High-Added Value Applications
Waste and Biomass Valorization,
Journal Year:
2024,
Volume and Issue:
15(12), P. 6865 - 6877
Published: July 5, 2024
Abstract
Purpose
The
effect
of
solid-state
fermentation
(SSF),
employing
different
microbial
strains
(single
or
co-cultured),
to
the
chemical
composition
olive
leaves
(OL)
and
possible
perspectives
derived
material
for
high
added-value
applications
was
explored.
Methods
Emphasis
given
on
bioactives
(oleuropein,
OLE,
hydroxytyrosol,
HT,
elenolic
acid
(EA)
related
compounds,
maslinic
(MA)
oleanolic
(OA)
acids).
In
parallel,
levels
other
components
with
nutritional/antinutritional
interest
feed
application
certain
minerals
were
also
measured.
Results
A
gradual
decrease
in
OLE
an
EA
derivative
till
their
complete
loss
found.
HT
progressively
increased
then
consumed
reaching
low
levels.
MA
OA
unaffected.
A.
niger
resulted
highest
formation
(1
mg/g
dw),
lowest
OL
antioxidant
potential
(13.8%
at
72
h).
Varying
protein
production
observed
potentially
improving
nutritional
value.
Conclusion
study
demonstrated
that
fermented
significantly
altered
phenolic
particularly
maintained
triterpenic
acids
such
as
OA.
Despite
reductions
phenolics,
showed
improved
profiles,
content
potential,
suggesting
various
industrial
sectors,
including
animal
feed.
To
our
knowledge
this
is
first
time
co-cultures
selected
present
employed
SSF
under
all
conditions
examined
triterpentic
dominant
despite
some
improvements
Graphical
Language: Английский
FİLAMENTLİ FUNGUSLARIN (KÜFLERİN) ALTERNATİF BESİN KAYNAĞI OLARAK DEĞERLENDİRİLMESİ
GIDA / THE JOURNAL OF FOOD,
Journal Year:
2024,
Volume and Issue:
49(4), P. 751 - 765
Published: Aug. 14, 2024
İnsan
nüfusu
ile
artan
besin
ihtiyacı,
gelecekte
yeterli
maddelerini
içeren
bir
diyete
erişimi
giderek
zorlaştıracaktır.
Mevcut
bitkisel
ve
hayvansal
kaynaklı
besinlerin
varlığı
iklime
bağlıdır
uzun
vadede
çevreye
olumsuz
etkileri
olmaktadır.
Bu
nedenle
araştırmacılar,
sürdürülebilir
geçişi
kolaylaştırmak
teşvik
etmek
amacıyla
alternatif
kaynak
arayışındadırlar.
Filamentli
funguslar
karmaşık
substratları
parçalayarak
değerli
ürünlere
dönüştürebilmektedir.
Fermantasyon
yoluyla
elde
edilen
fungus
biyokütlesi,
protein,
enzim,
antioksidan
madde,
vitaminler,
mineraller,
çoklu
doymamış
yağ
asitleri,
organik
asit
lif
gibi
önemli
esasiyel
bileşiklerin
kaynağıdır.
olan
Fusarium
venenatum
biyokütlesinden
üretilen
et
benzeri
dokuya
sahip
kaynağının
en
çok
bilinen
ticari
örneği
Quorn’dur.
Son
dönemde
yapılan
çalışmalar
filamentli
fungusları
kullanarak
gıda
endüstrisi
atık
yan
ürünlerinden
katma
değeri
yüksek
ürünler
geliştirilmesi
sürdürülebilirliğin
sağlanmasına
odaklanmıştır.
derleme
kullanılarak
veya
biyokütle
üretimi,
bileşimi
sağlık
üzerine
konularında
çalışmaları
kapsamaktadır.
Editorial: Organic waste and by-products: derived compounds as functional agents from fermentation processes
Frontiers in Nutrition,
Journal Year:
2024,
Volume and Issue:
11
Published: Sept. 2, 2024
Editorial:
Organic
waste
and
by-products:
derived
compounds
as
functional
agents
from
fermentation
processes
Language: Английский